Slow Cooker Lasagna

Source: Jan Taylor

3/4 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
2 (15 ounce) cans Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
3 cups shredded mozzarella cheese (12 ounces)
1 (15 ounce) container part-skim ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 ounces)

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 2 cups of the mozzarella cheese and the ricotta and Parmesan cheeses.

Spoon one-fourth of the sausage mixture into 3 1/2 to 5 quart slow cooker; top with 4 noodles, broken into pieces to fit. Top with half of the cheese mixture and one-fourth of the sausage mixture. Top with 4 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 4 noodles and remaining sausage mixture.

Cover and cook on LOW heat setting 6 to 8 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Makes 6 servings.